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Food on Fridays with Ann
I love hash browns. Unfortunately, I have not yet perfected the art of making them at home.
I try different oils and different amounts of oil; I try different kinds of potatoes and different spatulas. Every once in a while the hash browns will turn out edible, but more often than not they stick to the skillet, or burn, or end up too thick or too thin. No matter how I try to adjust, I can’t get the hang of it.
A week or so ago, I burned a batch. I looked up at my husband and groaned, “I don’t know what to do about my hash brown problem.”
“I have two words for you,” he replied. “Bob. Evans.”
The next night, we met friends at Bob Evans, and my son ordered a breakfast meal that included a side of hash browns. He promptly passed them over to me, and I flopped them right on top of the hash browns I’d ordered for myself to create a double-stack, if you will.
I pulled out my 22-year-old waffle iron, lightly sprayed the surface with cooking oil, shredded some potatoes and plopped them in.
The photo’s not that great, but the hash browns tasted just right.
Problem solved. Now I can enjoy nicely cooked hash browns any time my heart desires.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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